Usuba
Pad Thai with Shrimp and Tofu
Thai stir-fried noodles with four classic flavors: sour, sweet, salty, and spicy. The dish is quickly prepared in a pan with shrimp, tofu, egg, and bean sprouts. Served with peanuts and lime.
- Total
- 15 min
- Standard serving
- 369.2 g
Ingredients
Total 17- Rice noodles
7.5 g - Shallot
37.5 g≈ 1.5 pcs - Garlic
3 g≈ 1 clove - Chicken egg
25 g≈ 1/2 pcs - Tofu
50 g≈ 1/4 pcs - Chili pepper
5 g≈ 2.5 tsp - Chinese chives
15 g≈ 1/3 cup - Tiger Shrimp
75 g≈ 3 pcs - Soy sprouts
50 g≈ 1/2 cup - Lime
21 g≈ 1/2 pcs - Peanut
15 g≈ 1.5 tbsp - Vegetable oil
15 ml≈ 1 tbsp - Tamarind paste
9.75 g≈ 1.5 tsp - Soy sauce
15 ml≈ 1 tbsp - Fish Sauce
7.5 ml≈ 1.5 tsp - Oyster sauce
7.5 ml≈ 1.5 tsp - Palm sugar
7.5 g≈ 2 tsp
Instructions
- 1
Step 1
Pour hot water over the rice noodles for 15 minutes, stirring gently so they don't stick together.
- 2
Step 2
Prepare the sauce: mix tamarind paste, soy sauce, fish sauce, oyster sauce, and palm sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat.
- 3
Step 3
Heat vegetable oil in a pan. Fry finely chopped garlic and shallots, add sliced chili peppers.
- 4
Step 4
Push the onion and garlic to the edges of the pan. Fry the diced tofu in the center.
- 5
Step 5
Break the egg into the center of the pan. Fry, stirring quickly with a spatula, until the egg thickens.
- 6
Step 6
Add the shrimp. Fry for one minute, stirring constantly.
- 7
Step 7
Add bean sprouts, noodles and sauce. Mix well and fry for another 2–3 minutes.
- 8
Step 8
Place the noodles on a plate. Sprinkle with medium-ground peanuts crushed in a mortar, garnish with a lime wedge. Serve immediately.
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